Swiss_chard_pastry… Shuabiat_bie_selek
Swiss_chard_pastry… Shuabiat_bie_selek

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, swiss_chard_pastry… shuabiat_bie_selek. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's <em>The Cuisine of the For the pastry: Sift flour and sugar into a large bowl. Stir in butter and eggs with a fork; mixture will look crumbly. Turn out onto a floured work surface and.

Swiss_chard_pastry… Shuabiat_bie_selek is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Swiss_chard_pastry… Shuabiat_bie_selek is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook swiss_chard_pastry… shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Swiss_chard_pastry… Shuabiat_bie_selek:
  1. Take 1 kg Swiss chard leaves
  2. Take 2 big onions
  3. Take tablespoons sumac
  4. Take 1 tablespoon salt
  5. Prepare 120 ml or 1/2 a cup of pomegranate molasses
  6. Get 4 tablespoons olive oil
  7. Get 1/4 cup raisins
  8. Take 1/4 cup walnuts
  9. Take 2 tablespoons sesame (optional)
  10. Take Shuabiat's dough :
  11. Get 6 cups flour
  12. Make ready 1 teaspoon salt
  13. Take 1 1/2 tablespoon sugar
  14. Make ready 1/4 cup corn oil
  15. Get 3 cups water or as needed
  16. Take as needed Corn oil for rolling the dough

FULL RECIPE BELOW This vegetable is fun to use for its colorful veins and stalks. Swiss chard makes for a great side dish and you don't need many. Swiss Chard is a leafy vegetable that is related to beets. It has crunchy stems that are commonly red, though can also be white or yellow.

Instructions to make Swiss_chard_pastry… Shuabiat_bie_selek:
  1. The filling : - chop Swiss chard leaves coarsely
  2. Finley chop the onions
  3. Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional).
  4. Mix together and leave in a colander for about 2 hours or until all water has drained
  5. Add to the mixture the rest of pomegranate molasses.  Walnuts and sesame are optional
  6. Mix well together once more
  7. Dough preparation : - add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough.
  8. Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes.
  9. Spread each ball in oil. Roll out the dough in a circular shape.
  10. Put about 1 tablespoon of the filling at the centre of the circle
  11. Closing the 3 sides together
  12. Place on a  baking tray (add sesame on top, optional)
  13. Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. - It is served,hot or cold.
  14. Made by: Tala Odaymat

Swiss Chard is entirely edible, including the leaves and stems. The stems need a little more cooking time than the leaves because they have a lot of cellulose that. This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. The taste is rich, complex and robust. Think of chard almost as two vegetables in one as both the leaves and stems can be used.

So that is going to wrap this up with this exceptional food swiss_chard_pastry… shuabiat_bie_selek recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!